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Purple sweet potato vinegar and brewing process thereof

A purple sweet potato and process technology, applied in the preparation of vinegar, microorganisms, biochemical equipment and methods, etc., can solve the problems of easy degradation of anthocyanins, low retention rate, strong pungent taste, and low non-volatile acid content, and achieve production Conditions are easy to control, irritating odor is reduced, and the effect of high clarity

Inactive Publication Date: 2012-09-26
XUZHOU XIN HENG BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of purple sweet potato vinegar and its brewing process, which can solve the technical problems such as easy degradation of anthocyanins, low retention rate, low content of non-volatile acid in brewed vinegar, and strong pungent taste, which cannot be overcome by purple sweet potato products in the past.

Method used

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  • Purple sweet potato vinegar and brewing process thereof
  • Purple sweet potato vinegar and brewing process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Wash the purple sweet potato, remove the rotten part, cut it into 3-5mm thin slices after drying, dry it in a hot air drying oven at 50°C, spread it out to cool to room temperature, crush it, and pass it through a 60-mesh sieve (water content 6.4%); rice Crush after removing impurities, and pass through a 60-mesh sieve (moisture content 14.3%).

[0051] In the first extraction of purple sweet potato anthocyanins, 2% citric acid aqueous solution was used to ultrasonically extract anthocyanins. The ultrasonic extraction conditions are: solid-liquid ratio 1:5, power 350W, temperature 45°C, extraction time 30min. After the extraction, the purple sweet potato residue (water content 159.3%) was obtained by filtration, and then saccharified according to the following method; after that, the purple sweet potato anthocyanins were extracted by ultrasonication from the alcoholic fermentation broth.

[0052] Purple sweet potato dregs (dry basis), mixed according to the ratio of ma...

Embodiment 2

[0056] The preparation of purple sweet potato powder is with embodiment 1.

[0057] The first extraction of the purple sweet potato powder anthocyanin extract was the same as in Example 1, and the ultrasonic extraction conditions were: solid-liquid ratio 1:10g / mL, power 300W, temperature 50°C, and extraction time 35min. The saccharification step is the same as in Example 1.

[0058] Purple sweet potato dregs saccharification liquid and rice saccharification liquid were mixed according to the ratio of 1:0.5 (v / v), added 0.3% (m / v) active dry yeast and 15% (v / v) lactic acid bacteria seed liquid, placed in Ferment at 30°C for 6 days, stir once every 12 hours for 3 days before fermentation, and then ferment in a sealed container. After the fermentation is over, filter to get the supernatant. Anthocyanins were extracted according to the ultrasonic extraction method described in Example 1. After the extraction was completed, the supernatant was taken from natural sedimentation and...

Embodiment 3

[0060] The preparation of purple sweet potato powder is with embodiment 1.

[0061] The first extraction of purple sweet potato powder anthocyanin extract was the same as in Example 1, and the ultrasonic extraction conditions were: solid-liquid ratio 1:15g / mL, power 250W, temperature 55°C, extraction time 25min. The saccharification step is the same as in Example 1.

[0062] Purple sweet potato dregs saccharification liquid and rice saccharification liquid were mixed according to the ratio of 1:2 (v / v), added 0.4% (m / v) active dry yeast and 10% (v / v) lactic acid bacteria seed liquid, placed in Ferment at 32°C for 5 days, stir once every 12 hours for 3 days before fermentation, and then ferment in a sealed container. After the fermentation is over, filter to get the supernatant. Anthocyanins were extracted according to the ultrasonic extraction method described in Example 1. After the extraction was completed, the supernatant was taken from natural sedimentation and inserted ...

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Abstract

The invention relates to purple sweet potato vinegar and a brewing process thereof, belonging to the technical field of agricultural product processing. The brewing process is characterized by: based on purple sweet potato as a raw material, carrying out anthocyanidin extraction, potato residue starch saccharification, alcoholic fermentation, acetic fermentation, ageing, clarification, sterilization and package to prepare the purple sweet potato vinegar. In the brewing process, the saccharomyces cerevisiae and lactobacillus mixed fermentation process is adopted in the alcoholic fermentation stage, the alcoholic fermentation liquor is used for extracting the anthocyanidin in the purple sweet potato flour, and stirring fermentation is combined with surface standing fermentation to carry out acetic fermentation on the extract. The obtained product has low content of volatile acid, high content of lactic acid, high anthocyanidin retention rate, bright color, good clarity, dense aroma, soft taste and strong health care effect, wherein the content of lactic acid is 4.0-6.5g / L; the total acid content is 45-70g / L; the anthocyanidin content is 60-100mg / L; and the anthocyanidin retention rate is 60-90%. The purple sweet potato vinegar is health care fermented vinegar.

Description

1. Technical field [0001] The invention relates to purple sweet potato vinegar and a brewing process thereof, which belongs to the technical field of deep processing of agricultural products and also belongs to the technical field of health food production, and relates to grain processing condiments and a production method thereof. 2. Background technology [0002] Purple sweet potato is a special variety of Ipomoea batatas (L.Lam.) in the family Convolvulaceae. It is a new sweet potato variety that integrates nutrition, health care and pigment in my country in recent years. In addition to anthocyanins, purple sweet potatoes are also rich in starch, which is suitable for making wine and vinegar. Anthocyanins are bright red in color and have good dyeing properties. They also have physiological functions such as activating immune cells, improving the body's immunity, suppressing cancer, and fighting cancer. It is a natural high-quality red pigment. The vinegar made from purpl...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/225C12R1/865
Inventor 顾振新张书玉尹永祺解春艳
Owner XUZHOU XIN HENG BIOLOGICAL ENG
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